South of the Border Stew

Ingredients:

1 1/2 pounds beef chuck roast -- cut in 1" pieces
1 1/2 pounds pork butt -- cut in 1" pieces
3 tablespoons lard, or butter
2 cloves garlic -- minced
2 onions -- chopped
1 or more green chile peppers -- seeded,chopped
2 red bell pepper -- chopped
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cups tomatoes -- chopped
1/4 cup fresh lemon juice
1 cup raisins
1 cup whole blanched almonds
1 teaspoon salt
1 teaspoon pepper
1/2 cup dry red wine
1/2 cup beef stock

Instructions:

Brown meats in lard or butter. Add garlic and onions and cook until onions are limp. Combine browned meats and remaining ingredients in a slow cooker. Cover and cook on low 8 to 10 hours. Serve with warm tortillas. Crockpot stew serves 8.